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Beef Ribs with Black Pepper

Serves: 4
500g Beef short ribs
100g. Onions
50g. Carrots
50g. Ginger
50g. Celery
For the Marinade:
1⁄4 tsp. Baking soda
200ml. Water
1 tsp. Salt
1 tsp. Oyster sauce
10 tbsp. Black pepper sauce
Recipe preparation
In the kitchen:
  • Dice the onions, ginger, carrots, and celery.
  • Combine the diced vegetables with the marinade ingredients in a bowl. Add the beef ribs and allow to marinate for 1 hour in the fridge.
  • Take the beef ribs out of the fridge 30 minutes before grilling to allow the ribs to return to room temperature.
At the barbecue:
  • Preheat grill to 220°C for 15 minutes with the griddle inside and the lid down.
  • Place the beef ribs and vegetables on the griddle, close the lid and grill for 3 minutes.
  • After 3 minutes, open the lid and give it a stir so that everything cooks evenly. Close the lid again and cook for 3 more minutes.